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Performance of structured lipids incorporating selected phenolic and ascorbic acids

Eliza Gruczynska1, Roman Przybylski1, Felix Aladedunye2

  • 1Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta T1K 3M4, Canada.

Food Chemistry
|December 4, 2014
PubMed
Summary

Novel structured lipids were created using enzymatic transesterification to enhance frying oil stability and performance. Ascorbic acid incorporation protected alpha-tocopherol, improving the nutritional and oxidative properties of frying oils.

Keywords:
Ascorbic acidCanola oilEnzymatic transesterificationFrying stabilityPhenolic acids

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